In life, one never can predict where certain instances will lead, and from what and where one can draw inspiration. On a regular Tuesday afternoon, while doing some quick errands, I ran into my favorite fish store to pick up some turbot for dinner. While Ross was cutting my dinner-sized portions, I was wondering how I was going to cook them. Just then the phone rang, and I couldn’t help but overhear the order that came in. Someone (who happens to be my cousin) was ordering “tilapia cut for ceviche”. My curiosity was piqued. I asked my friendly (ever patient) fish store man what ceviche meant, and how it was prepared. He explained that it was a dish which originated in Mexico, and thefish was “cooked” or cured in a citrus juice.

I was intrigued and did a quick dinner turnaround, asking him to cut the fish I was buying in small pieces too.

Next phone call went to my cousin who had put the order through, and she enthusiastically told me that it was a favorite in her family, and a big hit with the dieters too. I made it that night, and was excited about this new quick and efficient method of preparing fish. It became a staple, and eventually I began adding some other ingredients to make it into a full meal. I tried to keep true to the Mexican origins of the dish, and added some fresh and bright flavors, with instant success, and almost no fat whatsoever.

After doing a bit more research I realized that ceviche, just like every other well loved food, has a version of its own in many different countries. I tried a few, and this Russian version (what makers it Russian?? I imagine the use of beets?) Came out superb. It’s even healthy! I hope you enjoy these recipes, perfect for a not-in-the-mood-of cooking day.

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